Forcella NYC/MNPC

The long awaited, much anticipated Monday Night Pizza Club has finally happened. But wait, today is Wednesday. Well folks, sometimes, not often, the MNPC meets on another day. After clearing up scheduling conflicts we opted for today, Leap Day, for our meeting. We went to Forcella NYC (the Bowery location). 

It's been about a month since our last meeting and I don't eat that much pizza between MNPCs so I was really excited for some tonight. I have to say, the service was great, from the minute we walked in, to the minute we walked out, we felt like they really wanted to make sure we enjoyed the Forcella experience, but not in a pushy way.  There is a good selection of pizzas and we settled on four so we could get one slice from each. The dough and crust were really good, the perfect chewiness and it had just the right amount of char. I did find the centers to be a little watery so all the toppings slide right off, but it wasn't a problem enough for me to say I won't go back. I did have my eye on some pizzas that we didn't get and the nutella pizza for dessert sounded heavenly. 

Here's what we did get: 

Materdei (margherita with hot salami)

Margherita Regina

 San Gregorio (cheese, pesto, tomato and truffle oil)

Montanara (this one was so good, it couldn't wait to be eaten. The dough is lightly fried before it's baked. Tastes sweet like a zeppoli with sauce and cheese)

Stay tuned for  the next MNPC on March 12. Until then, have you been to Forcella? What's your favorite pizza there? 

Pulled Pork Slow Cooker Style

About a year ago, I participated in a recipe exchange chain email. While most of the people I asked to also participate clearly didn't because I only got a handful of recipes back, one recipe I did get was so simple you hit yourself on the head, "why didn't I think of that!" I have shared this with so many friends, all have enjoyed it.

Slow cooker pulled pork
Pork loin (1-2lbs)

12oz soda (I use Dr Pepper or Cherry Coke-today I tried Dr Browns Black Cherry today and it worked well)
Your favorite bbq sauce (usually we use homemade sauce that Gramercy Guy makes, but on his recent trip to Austin, he picked up a bottle of sauce from The Salt Lick)

1. In slow cooker put in the pork and the soda and cook for 6-8hrs on low 
2. Take the pork out and discard the liquid 
3. Shread/pull the pork (take two forks and hold the meat with one and pull with the other)
4. Return the shredded pork to the slow cooker and mix with bbq sauce

 I like to serve mine on a nice roll with coleslaw and a pickle

If you were in a recipe exchange, what recipe would you give out? Share your favorite with me, I will try it and review it here

Hong Kong Snapper

When I was on my honeymoon, staying on Kauai, Gramercy Guy and I were very lucky to be able to take a cooking class with Colin Hazama, then the Chef De Cuisine at Jean-Georges Vongerichten’s Kauai Grill. We learned to make some really delicious things. One of them was Hong Kong Snapper. As the story goes, when Chef Hazama was interviewing for the Kauai Grill job, he had to cook one dish from Jean-Georges menu and one of his own, which was the snapper. Chef Hazama got the job and became the youngest Chef De Cuisine under Jean-Georges. 

Since coming home from our honeymoon, I’ve made this dish many times. It’s quick, healthy and super flavorful. It’s also a great dish to cook, if you want to impress guests.

Hong Kong Snapper

2 pieces of snapper (Pink or Red), skin on. If your fish monger doesn’t have snapper, you can use sole

Vegetables:

2 whole baby bok choy (quartered or halved)

1 tablespoon white part of scallion julienne

1 pack of enoki mushrooms julienne

4 oz shitake mushrooms julienne

1 tablespoon fresh ginger julienne

Note on the mushrooms: some of these mushrooms are hard to find so just pick a few types mushrooms that you like. The recipe also calls for the mushrooms to be julienne, I prefer to keep the whole so they retain some of their meatiness (and it saves chopping time)

1. Salt and pepper the fish
2. Assemble a pot with a steamer and water on the bottom
3. In the steamer basket, first add the bok choy, then the mushrooms, then the fish (skin side down), then the ginger and scallions
4. Put a lid on the pot and steam until the fish is cooked through, about 10 minutes for thin fillets and 12-15 minutes for thicker pieces

Sauce:

¼ cup low sodium soy sauce

¼ cup water

2 tablespoons lime juice

2 tablespoons of rice vinegar

1 piece of Thai chili (minced). I use ¼ teaspoon of Sriracha sauce (aka rooster sauce)

1 tablespoon minced ginger

½ tablespoon minced garlic (I just use 1 clove through a press)

3 tablespoons of sugar

2 tablespoons of sake (get a good bottle and enjoy the rest with dinner)

2 tablespoons of sesame oil

2 tablespoons peanut oil

1. Combine all ingredients except the oils in a small pot
2. Heat to just before boil then turn off
3. Put the oils in a small fry pan and heat until it begins to smoke

To serve, put the fish and vegetables on a plate and pour some of the oil on the fish (I use a a few teaspoons) then take the sauce and pour it on until it’s at the coating that you like. 

 

This goes really well with a rice noodle or jasmine rice. I usually go heavy on the mushrooms and don’t serve a carb. I also pair with the unused Sake.

There will be sauce left over, I save mine for a few days, it makes a good dipping sauce for dumpling or add a little oil and turn it into a salad dressing. 

 

Mini-Bookclub Reunion/Peanut Butter & Co

Peanut butter has been a staple in my life for as long as I can remember which is why when Peanut Butter & Co opened, my friend, Chanel and I couldn’t wait to go.  Since my first visit, it has quickly become one of my favorite restaurants in the entire city. The food is great and the quality is always consistent.

This week, Chanel, Copy Gal and the PSU Attorney, the remaining local members of my now defunct book club got together. The beauty of this meeting was, no reading required so we were able to get right to the important matters like Real Housewives and the Bachelor.  Turns out Copy Gal is still appalled about how we talk about these shows.

Chanel and I have tried many menu options over the years but have decided on the best and always split:

The Elvis (we get it with smooth peanut butter with bananas on whole wheat, grilled) because it’s warm always eat this 1/2 first

 

and the Peanut Butter Cup, (we get it with crunchy peanut butter, nutella on white bread)

 

What's your favorite thing to get at Peanut Butter & Co?

Quick and Easy Homemade Tomato Soup

Sometimes you just want a warm bowl of soup on a chilly winter’s day. I was lucky to have off President’s Day while Gramercy Guy was working from home. I thought I would make us a yummy soup and sandwich lunch. I made turkey reubens and this really great tomato soup.

Ingredients:

2 28oz cans of tomatoes. (I went with 1 plain and 1 fire roasted to give the soup some added flavor)

1 medium onion (rough chop)

2 cloves garlic (rough chop)

2 tbsp. olive oil

1 cup water (you can use cream or half and half for a creamier soup)

2 tbsp fresh chopped basil

Salt

Pepper

1. In a soup pot, heat the oil and cook the onion and the garlic until the  onion is translucent 
2. Add the cans of tomatoes and heat thoroughly. 
3. Using an immersion blender, blend until smooth. (I like to leave mine with some texture. If you don’t have an immersion blender, you can put through a blender or food processor) 
4. Add salt/pepper to taste 
5. Add basil 
6. Bring to a boil and simmer for 30 minutes

I garnished mine with some shredded cheddar and chunks of left over garlic bread. I also like Goldfish crackers or Cheez-It. For heartier option, you can add fresh spinach in the last 2-3 minutes or some small pasta like orzo or shells, either pre-cooked at the end or add per the package cooking times.

This makes 6-8 servings. I like to freeze some and take some to work the next day, soup is usually better the next day anyway. 

Let me know if try it and how you like it.

The Lion NYC/February Burger Club

Burger Club is a monthly occurrence with a group of friends where we go to dinner and guess what, order burgers. We’ve been to some great ones, like Spotted Pig, Paul's, and one of the group’s favorite, 21 Club. Friday night, the Georgia Peach, Thyroid Storm, Shady, Gramercy Guy and I went to The Lion.

I had been to this spot a number of times when it was Village, but thanks to our waiter extraordinaire, Kenyon, he told us the original Lion was open in the 60’s and it’s where Barbra Streisand got her start and Joel Schumacher used to bus tables. Be prepared for a strict reservation policy and a beautiful crowd. The art on the wall changes from time to time and is for sale. I had my eye on a piece or two, stay tuned to see if we get any. 

The food was really fantastic. Kenyon told us the menu is designed so each bite would be a foodie experience. I’m not going to lie; I did roll my eyes and think, ‘what a pretentious thing to say.’ Well I don’t know if I drank the kool aid so to speak but the food was really special. Flavors were subtle and all played well together.  If I wasn’t with my friends, I might have picked up my plate and licked it, that's how good it was. 

 

We started dinner with some aps for the table:

Yellowfin Tuna Tartare

Black Truffle Gnocchi

Grilled Pizza Bianca

And of course, the pièce de résistance,The Lion Burger served with cheese, pork belly and a side of pickles. (I gave my pork belly away though)

In the words of Thyroid Storm, “there is belly in my belly”

Sides for the table included: 

Brussels Sprouts with Apple and Guanciale 

Herb Fries

Carrots

For dessert, one bite of the Cheesecake in a jar.

 

Can’t wait to go back and try other menu items. Have you been to The Lion and what was your favorite thing?

Pok Pok Review

Anyone who lives in New York and reads about new restaurants has read about Pok Pok. It’s original location in Portland has been covered heavily on various shows on the Food Network and The Cooking Channel. Its new East Coast outpost has been in all the local papers and magazines. I should mention that I love a good wing; I love all types from grilled ones at Dinosaur BBQ or the classic at any good local bar. So naturally, I was intrigued by the Vietnamese flavors of these wings. Shady, a friend from the long ago days of high school, and I met up to try them out. At first we were totally underwhelmed by the décor and seating. There is a small counter in the middle and along the walls, seating maybe for 15-20 and an open kitchen in the back.  We ordered the Ike’s Vietnamese Fish Sauce Wings, spicy. 

 

The wings were sweet and spicy all at once. They had a caramelized surgery coating with a dusting of spices. The spice was just enough to give heat but not to overpower the other flavors. They were a little messy, but what good wing isn't? A large order is six wings served whole, with the flat and the drummet still attached, but not very meaty. I found these wings to be a little pricy at $12.50. Taking into account the price and the taste, I’d say the company was better than the wings. 

Have you been to Pok Pok, what did you think?  

Easy Chicken Caesar Salad

Sometimes you just want an easy dinner that makes you feel like you’re cheating when you’re not. After an afternoon of drinking and eating bowling alley food with the Georgia Peach and her husband Thyroid Storm, (he’s an endocrine super hero) that was exactly what I needed. Here is a sampling of what we ate at Bowlmor. Thank goodness for the recent Living Social voucher, I couldn’t believe how expensive bowling has gotten. I guess that’s what happens when you only bowl once every 10 years. 

Pigs in a blanket make you feel like a kid again

Nachos in a can are easier to eat on a plate

Tater Tots really make you fee like a kid again

Looking for a quick and healthy dinner, I turned to an old standby that won’t disappoint. Grilled Chicken Caesar Salad, where all the elements can be made at home in under an hour.

Croutons

1. Preheat oven to 350 (I use my toaster oven)
2. Take day old bread or any bread you have in your house and cut into cubes
3. Put cubes into a plastic bag and sprinkle some oil and add seasonings that you like. (Today I used garlic, thyme, salt, pepper, and oregano.) Shake the bag so the bread is coated evenly (but not heavily)
4. Place cubes on a baking sheet and shave some Parmesan cheese on them
5. Bake for 15-20 minutes until bread looks like croutons.

These keep in an airtight container for a few days so you can make more then you need and put them in your soups and salads during the week.

Creamy Caesar Dressing

In a small bowl add:

1. 16oz of non-fat Greek yogurt
2. 1 clove of garlic minced
3. Juice of ½ a lemon
4. Anchovy paste to taste (it just gives a slight fishy tang, but you can leave it out). You can also use fresh chopped anchovies but I’ve found that to be wasteful because I‘d use 2 fillets and throw the rest out. The paste is already chopped and lasts a long time in the fridge.
5. Salt/pepper
6. Parmesan cheese to taste
7. Olive Oil
8. Mix everything together until blended. To make it less creamy add extra oil or lemon juice. I like mine thick and creamy

Grilled Chicken

1. Marinate the chicken breasts with some oil and seasonings as you like. I marinate the chicken for about 30 minutes while I make the dressing and clean and cut the lettuce
2. Pound chicken to even thickness
3. Grill on a hot grill pan until it’s done (if you don't have a grill pan, you can bake the breasts at 350 for 8-10 minutes a side)
4. Cut into bit size pieces

 

Serve over a bed of romaine and garnish with fresh shaved Parmesan

 

Enjoy!

After you’ve tried it, let me know what you think. Did you do anything differently to make it your own?